Strawberry Crepes
By: Meteorologist Regina Miller
Updated: June 15, 2012
Strawberry Crepes
Guest Chef: Tyler Zimmerman
Crepe Batter:
1 C. Flour
1/4 tsp. Salt
2 Eggs
1/2 C. Water
1/2 C. Milk
Melt 2 tablespoons of butter in a non-stick pan. After mixing batter to a smooth consistency, pour enough batter to cover the bottom of the heated pan. When edges become brown and begin to bubble, flip crepe. Cook until lightly browned.
The crepe can then be filled with the cream cheese mixture & diced fresh strawberries:
Cream cheese filling:
1 8oz BLOCK OF CREAM CHEESE (SOFTENED)
1 14oz CAN SWEETENED CONDENSED MILK
1/3 C. FRESH LEMON JUICE
1 Tsp. VANILLA
Top with whipped cream and serve
Guest Chef: Tyler Zimmerman
Crepe Batter:
1 C. Flour
1/4 tsp. Salt
2 Eggs
1/2 C. Water
1/2 C. Milk
Melt 2 tablespoons of butter in a non-stick pan. After mixing batter to a smooth consistency, pour enough batter to cover the bottom of the heated pan. When edges become brown and begin to bubble, flip crepe. Cook until lightly browned.
The crepe can then be filled with the cream cheese mixture & diced fresh strawberries:
Cream cheese filling:
1 8oz BLOCK OF CREAM CHEESE (SOFTENED)
1 14oz CAN SWEETENED CONDENSED MILK
1/3 C. FRESH LEMON JUICE
1 Tsp. VANILLA
Top with whipped cream and serve
